姓名：涂勇刚

性别：男

学历：博士

职称：教授

工作单位：江西农业大学

教育情况：

2006.9-2009.7 南昌大学食品学院攻读博士学位

2003.9-2006.7 云南农业大学食品科技学院攻读硕士学位

1999.9-2003.7南昌大学生命与食品学院攻读学士学位

工作经历：

2009.7-至今 江西农业大学食品学院

所受奖项

江西省自然科学三等奖1项

主要研究方向：

畜产品加工与质量控制

代表性著作：

                                            1、      Chunyang Deng, Yaoyao Shao, Mingsheng Xu, Yao Yao, Na Wu, Huili Hu, Yan Zhao*, Yonggang Tu*. Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel. Food Hydrocolloids, 2020, 107:105956

                                            2、      Xuejing Gao, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao*, Yonggang Tu*. The sol-gel-sol transformation behavior of egg white proteins induced by alkali. International Journal of Biological Macromolecules, 2020, 155:588-597

                                            3、      Nanhai Xiao, Yan Zhao*, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yonggang Tu*. Biological activities of egg yolk lipids: A review. Journal of Agricultural and Food Chemistry, 2020, 68(7): 1948-1957.

                                            4、      Yuan Yang, Yan Zhao*, Mingsheng Xu, Yao Yao, Na Wu, Huaying Du, Yonggang Tu*. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules. Food Chemistry, 2020, 311:125998.

                                            5、      Yuan Yang, Yan Zhao*, Mingsheng Xu, Yao Yao, Na Wu, Huaying Du, Yonggang Tu*. Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs. Food Chemistry, 2020, 311:125952.

                                            6、      Yan Zhao, Danhui Cao, Yaoyao Shao, Chunhong Xiong, Jianke Li, Yonggang Tu*. Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids, 2020, 98:105281.